Want to know what makes this lasagna recipe extra special? Our Executive Chef Marina, who is Italian, crafted this dish specifically for National Lasagna Day! With her authentic touch, you can expect a truly delightful lasagna experience. It's also made with Beef Crossover Blends™ patties, providing a tasty and sustainable alternative that you'll definitely want to try in this classic pasta dish.
There's just something about perfectly layered cooked pasta, cheese, and ground meat that makes dedicating a whole day to it feel right. Chef Marina shares her favorite pantry ingredients and tips as we dive into the perfect Crossover Lasagna!
What you’ll need:
1 x box of Crossover Chicken + Beef Blends (Defrosted overnight)
1 x Baseball Sized Yellow Onion
2 x Medium to large cloves of garlic
Olive Oil (Chef Marina recommends the Graza Sizzle)
1 x 32 oz jar of Rao’s Marinara Sauce (A chef favorite)
1 x Barilla Oven-Ready Lasagna pasta box
1 x 2 lb Container of Galbani Whole Milk Ricotta cheese
1 x 1 lb block of Galbani Whole Milk Mozzarella cheese
1 x 8 oz bag of Sartori grated Parmesan
2 x Horizon Cage Free Organic Eggs
Fresh Italian Parsley
The Method: A step-by-step guide from Chef Marina
Preheat Oven to 400°F/204°C
Dice the onion into a fine dice, about ¼”.
Peel, smash, and mince the two cloves of garlic.
Heat a large 12-14” skillet over medium heat. As it starts to get hot, add some Graza olive oil to coat the bottom of the pan and add the onion.
Sauté the onion and control the heat so the onion gets translucent and starts to get a little golden brown. Now add the garlic. Sauté the garlic until fragrant.
Now it’s time to add the meat. Add the patties to the pan and immediately start to break them up with a spatula or wooden spoon until you have crumbles forming. Season with two good pinches of Kosher salt and several grinds of peppers (if you like to measure: 2 tsp of salt and about ½-1 tsp of black pepper). Continue to move the meat around until it is browned fully and now more pink remains. Drain any liquid from the pan. Taste and correct seasoning, it should be assertive, but still to your taste.
Add 1/3 of the jar of Rao’s to the meat. The result should look like ground meat with tomato sauce not a sauce with meat in it. Does that make sense? So not too liquidy. Set aside to cool.
Chop up some parsley relatively finely. About a ¼ to ½ a cup. It just depends on your taste; you don’t have to measure.
Place the ricotta in a mixing bowl and add two eggs, ½ the bag of parmesan cheese, 2 tsp Kosher salt, ½ tsp freshly ground black pepper, and the chopped parsley. Mix to combine.
Scatter one third of the meat mixture evenly on the pasta.
Sprinkle it with some parmesan cheese.
Dollop one third of the ricotta cheese mixture evenly over the meat layer.
Sprinkle a light layer of mozzarella evenly onto the ricotta.
Now place 3 more pieces of pasta and repeat the steps above 2 more times ending with a layer of pasta. So you will have 3 layers of filling and 4 layers of pasta. Don’t forget to save some mozzarella for the top!
Now evenly cover the top of the lasagna with a good layer of sauce. You should have a little sauce left in the bottom of the jar to serve alongside the baked lasagna.
Cover tightly with foil and place in the middle of your hot oven. Bake for 30 minutes. After 30 minutes, the lasagna should be puffed up and bubbling all around. If it is, take off the foil, top with the remaining mozzarella and return it to the oven, WITHOUT the foil, for another 15-20 minutes. If the lasagna is NOT bubbling all around, leave the foil on and cook it until it is. Then continue with the mozzarella topping step.
Once the mozzarella is melted, and hopefully a bit golden brown, it’s time to take it out and let it rest for about 20 minutes. Letting it rest allows it to set up so that when you slice it, the filling doesn’t ooze out all over the place. Slice into squares or rectangles in sizes of your choosing and serve with sauce on the side for those who like more.
Looking for the perfect meal to impress your friends with? Crossover Lasagna is a top contender! Made with Crossover Beef Blends, easily broken up with a spatula, and ingredients from your nearest Crossover Blends™ retailer like Giant Food, this dish offers a new and exciting, absolutely delicious protein option. It's a great way to reduce your red meat consumption while still enjoying that beefy taste you love.
Crossover Blends™ are high in protein, with up to 32g per serving, and low in fat and sodium. Discover the coolest burger brand on the block before your friends do, and enjoy a lasagna that's better for you and better for the planet! #JoinTheCrossover
Making Crossover Lasagna for lunch or dinner? Tag us on socials for a chance to win a $15 Giant Food gift card!
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